Brewed for our friends at Weary Traveler Freehouse. This dark lager is brewed with Pilsner and De-Bittered Roasted Malts for a jet black appearance and ample roast character without coming off bitter or astringent.

Midnight Traveler

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

crisp and smooth red ale with a savoury, caramel finish

Crush all malts (pale 2-row, pale ale, carared/crystal, munich, and carafa) to a coarse grist. Heat 16 L of the brew water to 74°C to allow for mash-in, anticipating a strike temperature around 67°C.

Crush and Heat

Add the crushed grains to the strike water and stir to eliminate dry pockets. Target mash temperature: 65–67°C. Hold at this temperature for 60 minutes to develop fermentable sugars and balanced body suitable for a crisp, smooth red ale.

Mash In

After 60 minutes, raise the mash to 76°C (mash out) by adding 1–2 L of near-boiling water or applying direct heat while stirring. Hold 10 minutes to stop enzymatic activity and improve lautering.

Mash Out

Recirculate first runnings until they run clear (~5–10 minutes). Lauter and sparge with additional 4 L of water at 75–78°C to collect approximately 23–24 L of wort in the kettle. Target pre-boil volume ~23 L to account for boil-off and trub loss.

Bring the wort to a vigorous boil and start a 60-minute timer once boiling begins.

Bring to a Rolling Boil

Add 18 g Magnum (or other high-alpha) hops at the start of the 60-minute boil for primary bitterness. This will provide a balanced malt backbone for the caramel finish.

Bittering Addition (60 min)

With 20 minutes remaining, add 15 g Fuggle (or Northern Brewer) hops to introduce a subtle earthy/woodsy note.

Flavor Addition (15-20 min)

With 5–10 minutes remaining, add 25 g East Kent Goldings to provide classic English aroma and a delicate floral/savory character. Optionally, add any late kettle additions or Irish moss at 10–15 minutes for clarity.

Aroma Addition (5-10 min)

At the end of the boil, turn off the heat and chill the wort quickly using a wort chiller or ice bath to 18–20°C.

Cool and Whirlfloc

Transfer the cooled wort to a sanitized fermenter, leaving behind trub. If volume is high, top up with boiled and cooled water to reach 20 L. Aerate by shaking or using sterile air/oxygen for 60–90 seconds to provide oxygen for yeast growth.

Transfer and Aerate

Pitch the ale yeast (one hydrated/smacked pack or a properly prepared starter) at 18–20°C. Maintain fermentation temperature 18–20°C to encourage clean fermentation with a slightly fruity ester profile typical of English ales.

Pitch Yeast

Ferment for 5–7 days or until vigorous activity subsides. Then allow an additional 5–7 days at the same temperature (or slightly cooler, 16–18°C) for diacetyl cleanup and conditioning.

Primary Fermentation

Optional: Rack to a secondary fermenter after primary fermentation finishes and condition for 5–7 days at 12–15°C to help cold-break and clarify the beer, enhancing smoothness.

Secondary / Clearing (optional)

Boil 125 g corn sugar in 250 ml water for 5 minutes, cool, and add to a sanitized bottling bucket. This provides carbonation for ~2.2–2.6 volumes CO2 in a 20 L batch, appropriate for a crisp red ale.

Prepare Priming Sugar

Rack beer onto the cooled priming solution and gently mix by racking to avoid aeration. Bottle into sanitized bottles or transfer to a keg. Seal bottles and store at 18–22°C for 10–14 days to carbonate, then condition at cooler cellar temperatures (10–12°C) for 1–2 weeks to develop flavor.

Bottle or Keg

If desired, prime and pasteurize or add Campden for microbial stability before long-term storage.

Optional Pasteurize / Stabilize

Chill bottles to 6–8°C before serving. Pour carefully into a clean glass, leaving behind any sediment. Expect a crisp, smooth red ale with a savory, caramel malt finish and moderate English hop character.

Pale 2-Row Malt

Pale Ale Malt (caramalt light)

Carared / Crystal 40L

Munich Malt (10L)

Carafa Special II (dehusked) or small roast

Brew water (filtered)

Calcium Chloride (CaCl2)

Gypsum (Calcium Sulfate)

Target Magnum (or high alpha) hops - bittering

East Kent Goldings (EKG) - flavor / aroma

Fuggle or Northern Brewer - flavor

Ale yeast (English ale strain, e.g., Wyeast 1968 or Safale S-04)

Corn sugar (dextrose) for bottling

Campden / potassium metabisulfite (optional for sanitizing)

ALEXANDER KEITH'S - KEITH'S RED

SCALLOP ALIBET

SYSTER

ALBACURE

S_CALL

HALIBUT

Cinnamon Rolls

Make ALEXANDER KEITH'S - KEITH'S RED Recipe in just 168h . crisp and smooth red ale with a savoury, caramel finish

Alexander Keith's - Keith's Red Recipe

Descriptors

Tasting Notes

Food Pairings

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